Oyster Mushroom Holiday Stuffing
Hampton Creek provides healthier and more affordable food options to consumers. The rich and creamy Just Mayo Truffle is just what you need to bring a subtle hint of earth-toned flavor to this holiday dish.
Recipe courtesy of Hampton Creek.
- 1 tablespoon olive oil
- 1 stalk celery, trimmed and diced
- 1/2 medium onion, diced
- 3 cups chopped oyster mushrooms
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 1 1/2 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1 day-old baguette, cubed (about 5 cups loosely packed)
- 2 cups vegetable broth
- 2 tablespoons Just Mayo Truffle
Preheat the oven to 350 degrees F.
In a large pan, heat the olive oil over medium heat until shimmering. Add the celery and onion and cook until just beginning to soften, about 5–6 minutes. Add the oyster mushrooms, salt, and pepper and cook over medium high heat until the mushrooms soften, about 4–6 minutes.
Add the white wine, and scrape any browned bits off the bottom of the pan. Allow the wine to evaporate completely. Stir in the sage, thyme, and parsley. Remove from the heat.
In large bowl combine the bread cubes and the sautéed vegetables.
In a medium bowl whisk together the vegetable broth and Just Mayo Truffle. Pour over the bread cubes. Allow the bread to soak in the broth until fully soften, about 5 minutes.
Pour into an 8-inch pan or casserole dish. Cover with foil and bake for 35 minutes. Remove the foil and bake uncovered at 400 degrees F until golden brown and crisp on top, about 15–20 minutes.
Allow to cool slightly, and serve.